Spinach Tomato Linguine Recipe

Spinach Tomato Linguine Recipe photo by Taste of Home

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Chock-full of garden freshness, this colorful toss makes an excellent side dish or meatless entree. "Sometime I substitute penne pasta and add cooked chicken for a heartier main meal," says Rosemary Averkamp of Genoa, Wisconsin. "Using garlic-flavored feta cheese is a great touch."

This recipe is:

Quick

Diabetic Friendly

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Spinach Tomato Linguine Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

8 ounces uncooked linguine
3 cups chopped seeded plum tomatoes
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup chopped green onions
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon garlic salt
4 ounces crumbled feta cheese

Directions

Cook linguine according to package directions. Meanwhile, in a large nonstick skillet, saute the tomatoes, spinach and onions in oil until tomatoes are softened. Sprinkle with salt and garlic salt. Reduce heat. Stir in the cheese; until heated through.
Drain linguine; transfer to a serving bowl. Add tomato mixture; toss to coat. Yield: 4 servings.

Nutritional Analysis: One serving (1 cup) equals 357 calories, 11 g fat (5 g saturated fat), 25 mg cholesterol, 646 mg sodium, 52 g carbohydrate, 6 g fiber, 15 g protein. Diabetic Exchanges: 2-1/2 starch, 2 vegetable, 1 lean meat, 1 fat.

Originally published as Spinach Tomato Linguine in Quick Cooking January/February 2003, p60

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Spinach Tomato Linguine

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Reviewed on May. 28, 2010 by nattaste

I slightly changed this recipe by leaving out the green onion and feta. And instead of garlic salt I used lots of fresh sauteed garlic. I topped it off with shredded mozzarella. We LOVE it.